Alimentary product.



UNITED strAEs rATEivT ornro. v

JEAN LOUIS ALPVHONSE PAEE, or MONTREAL, QUEBEC, CANADA.

ALIZMENTARY PRODUCT.

No Drawing.

To all whom it may concern Be it known that I, JEAN LoUIs ALPHoNsE Panna subject of the King of Great Brit ain, and residing at the city ofMontreal, in the Province of Quebec, in the Dominion of Canada, haveinvented certain new and useful Improvements in Alimentary Products; r

an ingredient whose nature is toneutralize the disagreeable taste of thefat. To this mixture is or are added condiments and a flavoring orflavorings of any kind. The result is a greasy product something likebutter, but a different odor and taste.

The fat I prefer to use is lard for it is recognized that hogs lard andcompound lard are digestible and assimilable, but on account of theobjectionable taste would never become popular for table use. Now thetasteneutralizingingredient above men tioned, though in a much smallerquantity than the fat, performs the function of neutralizing or removingthe objectionablegreasy taste of the lard. Flour is excellent for thepurpose, but ma'slied potatoes, pulverized fish, cheese, nuts, fruits,etc, would answer the purpose. Having now a mixture of fat and a tasteneutralizing ingredient.

these two are mixed together while the fat. is in a melted state and aflavoring or flavorings is, or are, added'to give the desired taste tothe product (the disagreeable tastehav ing been removed asbeforementioned) For example, a quantity of meat extract while givingthe desired flavor improves the nourishing qualities of theproduct,but,. with the meat extract flavoring, may 'also' be included a'smallquantity of garlic and the whole allowed to cool and set.

To preserve the consistenty of the product, I may use. a small quantityof gelatin or the like and to'cheapen the product, it

' may be diluted with a nourishing ingredient such as milk.

Specification of Letters Patent.

2nd day of April 1914.

It must be particularly understood that the essential feature of theinvention is the ingredient to neutralize the taste of the lard or tochange its disagreeable taste into a Patented Feb. 16,1915.-

Application filedJApri13,-1914. Serial No. 829,354..

good one, and, it is obvious, that the ingredient for this purpose, maybe of such a nature as to increase the nourishing qualities of theproduct. Condiments, while 'not absolutely" necessary, are used bypreference and the flavoring injects into the product the necessary,t'aste. -As anexample of the propor-. tions of the fat to the tasteneutralizing ingredient, I may state that when flour is used there wouldbe aboutfour parts of flour to twelve parts of lard, while thequantities of flavoring and condiments would of course be very smalL-The product according to the invention is very nourishing, cheaper, thanbutter and can be made in many attractive flavors.

What I claim is 1. An alimentary. product of a greasy nature for tableuse, containing a mixture of a fatty substance and an ingredient tochange the disagreeable taste. of the fatty substance, the saidingredient being in such a relatively small quantity as to retain abuttery consistency in the product, flavoring the fatty substance, thesaid ingredient be-- ing in such a relatively small quantity as toretain a buttery consistency in the product, and .a flavoring ingredientto impart the desired taste to tlie product. \I

being also used to impart the desired taste 3. An alimentary product ofa greasy nature fortable use, com rising a fatty substance, a tasteneutral mg' ingredient in such a relatively smallquantity that willresultin a butteryconsistency of theproduc flavorings to impart thedesired .flavor to the product, and condiments.

Signed at Montreal, Quebec,

, JEAN LomsALrHoNsE PARE.

Canada, this

